• 2 qts. whole or diced tomatoes, undrained
  • 6 oz. can tomato paste (see variation for less of a tomato taste)
  • 1/2 c. chopped onions
  • 1/2 c. chopped celery
  • 1/2 c. chopped green peppers
  • 2 garlic cloves, minced
  • 1 tsp. salt
  • 1 1/2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 3 T. brown sugar
  • 15 oz. can garbanzo beans

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  1. Combine all incredients EXCEPT beans in slow cooker.
  2. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.
  3. Add beans one hour before serving.

Variation: If you prefer a less of a tomato taste, substitute 2 vegetable bouillon cubes and 1 c. water for tomato paste. If you prefer you can use black beans, kidney beans or pinto beans, or a mixture of the beans of your choice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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